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National Margarita Day, Arami Omakase, Mr. Brown’s Lounge

National Margarita Day at Tuco & Blondie Now here’s a food holiday we can get on board with. National Margarita Day takes place February 22, and in honor of the sacred occasion, Tuco & Blondie is celebrating with a special margarita flight. The flight contains three 4-oz. margaritas including the smoky Mezcal Margarita, the Black Cherry Margarita, […]

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Feb 16, 2018 05:58 AM
Chicago’s Best Restaurants This Week

Chicago’s Best Chicken Wings  Wings and the Super Bowl go together like eggnog and Christmas. Which is why now is an appropriate time to round up some of the best wings in Chicago, so you can feast your way around the city preparing for the big game. From classic wings to newfangled, here are some […]

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Jan 31, 2018 02:48 AM
Where to Eat on New Year’s Day 2018 in Chicago

Soothe your Champagne hangover on New Year’s Day Since you’ll more than likely be hungover from the previous night’s revelry, it’s of the utmost importance that you eat well on New Year’s Day. Plus there’s just something so fitting about starting the new year off with a sensational first meal. Here’s where to soothe your hungover […]

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Dec 30, 2017 07:21 AM
Dill refrigerator pickles
Dill refrigerator pickles
Pickles and relishes are brined or vinegared, seasoned vegetables with a piquant flavor. Lying somewhere between side dishes and condiments, they’re generally used to provide a sharp contrast to mild or fatty foods. Almost any food can be pickled, and in the South most things are, usually in a sweet-sour vinegar mixture.
Restaurant Big Jones
Prep Time

30 min
Cook Time:

0 min

Main Ingredient
  • 5 pounds pickling cucumbers
  • 1/2 cup kosher salt
  • 7 cups white vinegar
  • 4 cups water
  • 3/4 cup turbinado sugar
  • 1 tablespoon dill seed
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons crushed red pepper
  • 1 tablespoon allspice berries
  • 1 tablespoon whole cloves
  • 8 bay leaves
  • 1 medium onion, quartered
  • 2 tablespoons coriander seed
  • 8 cloves garlic, smashed
Category: Salads and vegetables

The day before pickling, slice the cucumbers into 3/4-inch-thick half moons, cover with ice water in a 2-gallon container, cover the container with a tight lid, refrigerate, and soak overnight.
Drain the cucumbers and place in a 1-gallon container with a tight-fitting lid.
In a 1-gallon nonreactive stockpot, place the salt, vinegar and water, and bring to a boil.
Meanwhile, combine the remaining seasonings and tie up in a square of cheesecloth; add to the container with the cucumbers.
Carefully pour the boiling brine over the cucumbers and spices and cover tightly at once.
Let cool to room temperature (3 hours). Label, date, and refrigerate.
The pickles will be tasty after one day, best after a week, and will keep, tightly covered and refrigerated, up to 6 months.
Makes about 1 gallon.

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